With my apologies to Hershey’s, here’s my paleo knock-off recipe of their Almond Joy® candy!
Almonds, shredded coconut, dark chocolate – but there’s no refined sugars in this version of the famous candy bar!
Just remember to use a silicone or paper liner to make these – don’t pour them directly into a muffin tin or they will stick and be tough to remove.
Try this easy DIY recipe! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-1wo37y’]
Chocolate Almond Coconut Cups Recipe
Ingredients
- 1/3 cup raw honey
- 2 tbs coconut oil
- 1 cup unsweetened shredded coconut
- 2 dark chocolate bars 3 oz each (72% dark chocolate recommended)
- 12 roasted unsalted almonds
- 1/2 tsp pure almond extract
- 12 silicone or paper mini-muffin cups
Instructions
- Place honey and coconut oil in a pan just until warm
- Remove from heat and add extract and shredded coconut. Blend together
- Mixture should be sticky. If it seems too dry, add a little more honey and stir
- Place coconut mixture in fridge for about 30 minutes to cool
- Remove from fridge and roll coconut mixture into 12 balls. Push an almond into the top of the ball and set aside
- Next break your chocolate bars into pieces and place in a pan over low heat. Once chocolate has melted, remove from heat
- First put a small dollop of chocolate at the bottom of the muffin cups
- Next set each almond ball on top of the chocolate, and pour over with more chocolate – just enough to cover the coconut balls
- Put filled cups in refrigerator for about an hour to set up
- Peel away muffin cups and enjoy!
- Store in an airtight container in the fridge
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